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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #309779
Title: Effect of germination on bioactive compounds of soybean (Glycine max)

Author
item GUZMAN-ORTIZ, FABIOLA - National Polytechnic Institute
item ROBLES-RAMIREZ, MARIA DEL - National Polytechnic Institute
item SANCHES-PARDO, MARIA - National Polytechnic Institute
item Berrios, Jose
item MORA-ESCOBEDA, ROSALVA - National Polytechnic Institute

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 10/29/2013
Publication Date: 1/18/2014
Citation: Guzman-Ortiz, F.A., Robles-Ramirez, M.C., Sanches-Pardo, M.E., Berrios, J.D., Mora-Escobeda, R. 2014. Effect of germination on bioactive compounds of soybean (Glycine max). In: Mora-Escobeda, R., Berrios, J.D., Gutierrez-Lopez, G.F., editors. Seeds as Functional Foods and Nutraceuticals: New Frontiers in food Science. Hauppage, New York: Nova Publishers. p.23-42.

Interpretive Summary: Germination is the practice of soaking, draining, and keeping seeds until they produce sprouts. The increasing interest in functional and healthy food products has promoted the use of germinated soybean flour in the manufacture of foods for human consumption. It is well known that germination induces changes in nutritional and non-nutritional compounds. Therefore, the objective of this chapter was to provide a brief overview on the changes that take place along this process on bioactive compounds such as trypsin inhibitors, saponins, phytic acid, isoflavones, oligosaccharides, and lectins from soybean. Authors expect this chapter to provide interesting information about the effect of germination on the bioactive compounds of soybean.

Technical Abstract: Germination is the practice of soaking, draining, and keeping seeds until they produce sprouts. The increasing interest in functional and healthy food products has promoted the use of germinated soybean flour in the manufacture of foods for human consumption. It is well known that germination induces changes in nutritional and non-nutritional compounds. Therefore, the objective of this chapter was to provide a brief overview on the changes that take place along this process on bioactive compounds such as trypsin inhibitors, saponins, phytic acid, isoflavones, oligosaccharides, and lectins from soybean (Glycine max). Authors expect this chapter to provide interesting information about the effect of germination on the bioactive compounds of soybean